Would you believe how many times I’ve heard a fire truck in the last 2 weeks? Sure, they’re not always there to put out actual fires (they seem to share various paramedic duties and general emergency response, especially in smaller towns) but this time of year as people start to use their fire places more, turn on space heaters, and string lights on trees, making sure you remove the chance of hazard is a good way to avoid needing their services.
- Always make sure flamable materials are kept away from open fires or space heaters.
- Never leave said heat-sources unattended. Same goes for candles.
- Keep your Christmas tree well-watered and healthy to reduce fire-risk.
- Make sure all cords and outlets are in good shape.
- Consider switching to LED or other low-heat light sources on trees and decoration to further reduce risk of conflagrations.
With that PSA out of the way, how ’bout we take a look at a different sort of fire, this one in cocktail form!
As you can see, this recipe comes from Bow & Truss, a North Hollywood restaurant and bar that I would probably never had heard of if it weren’t for these cocktail-related press releases. They didn’t include measurements, but from another cocktail by the same name, let’s go with the following:
- 2 oz Jalapeno-infused Gin
- 1 oz Peach-Cilantro Syrup
- 3/4 oz fresh Lime Juice
- Orange zest and salt for garnish
Mix together fresh orange zest and kosher salt on a shallow plate. Rub the edge of the lime wedge around the outside of a low-ball glass and dip the prepared rim in the salt mixture. Set aside.
Combine gin, syrup, and juice in a shaker glass filled 3/4 full of ice and shake like a house on fire. Strain into prepared cocktail glass.
Now, in the interest of a) efficiency and b) the theory that the garnish reflects the food/drink it’s enhancing, I would have first zested the lime for the rim mixture before juicing it and left the orange out of the picture entirely. But that’s me.
To make the infused gin, chop up a fresh jalapeno (leave the seeds in for maximum heat) and add it to a small to medium-sized jar along with enough gin to cover plus a bit. Obviously how much you make is going to depend on how many of these cocktails you want to mix up, so adjust accordingly. Let this sit for at least overnight, a couple of days would be best.
To make the peach-cilantro syrup you can go a few ways. If fresh peaches are available (frozen could work, too, I suppose), combine the sliced fruit with an equal-ish amount of sugar andÂ a good handful of rough-chopped cilantro leaves plus just enough water to cover. Bring to a boil and cook until the sugar dissolves, remove from the heat and let sit for an hour or so to cool and infuse. Strain and store in the fridge. Alternately, you can get a can of peach nectar, combine it in equal amounts with the sugar, add a good amount of cilantro (again, chop ’em up a bitÂ to help the process along), and cook as above. No extra water needed in the second option.
***This “recipe” was provided by a representative of Bow & Truss Restaurant and Bar. I am not affiliated with the establishment nor have I been compensated for the sharing of this recipe or image. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***